PREP TIME: 40min
- 2 eggs
- 75g jamón ibérico
- 1 pack torrezno cubes
- 1kg potatoes
- Olive oil
- Sunflower oil
Open the pack and let the torreznos sit at room temperature for an hour before frying them.
Peel the potatoes. Wash. Slice in half and then into thin half moons. Fry in plenty of olive oil. Drain.
Fry the torreznos in plenty of hot sunflower oil on medium-high heat so they’re crispy. Drain on paper towels.
Fry the eggs and season with salt. Set aside.
Serve the potatoes on a plate with the ham on top. Add the eggs and the fried torreznos.